One of my newest culinary obsessions has become making various Purees. For a while I was making a lot of Celery Root Purees, which were incredible and perfect for the fall….but last night I tried out a Fennel Puree which was to die for…..especially when paired with an Eataly Tenderloin!
Now let me set the record straight on Fennel….I DESPISE raw fennel….I truly hate no other flavor in this world more than the flavor of anise/licorice. However, when cooked, fennel transforms from that vile flavor into such a delicate, beautiful flavor that could pair well with almost any meat.
The two tricks to making any successful puree is:
1. Making sure you’ve either roasted/poached/sautéed your main ingredient so it’s completely tender, and easy to puree
2. The magical VITAMIX - before owning such an incredible implement, I used my food processor, which obviously works but it’s very grainy….the Vitamix makes your purees as light as air
Smooth, light as air fennel puree
Tenderloin cooked to perfection!